Cranberry Orange Sauce Recipe
Cranberry orange sauce is a bright, tangy side that makes the whole holiday plate pop. It comes together fast, tastes even better the next day, and brings real citrus lift to rich roasts.
Can You Freeze Cranberry Sauce?
Yes. This sauce freezes like a champ.
- Let it cool completely.
- Spoon into airtight containers or freezer bags, leaving a little headspace.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator, then stir. If it seems loose, simmer a couple of minutes to tighten it back up.
Can Dogs Eat Cranberry Sauce?
It is best to skip it. Most cranberry sauces contain sugar, citrus oils from zest, or add-ins like raisins and spirits, which are not dog friendly. If your vet approves cranberries for your dog, offer plain, unsweetened berries in very small amounts instead of the prepared sauce.
How Can You Thicken Cranberry Sauce?
Cranberries naturally contain pectin, so time and gentle heat do most of the work.
Quick fixes that keep texture on point:
- Simmer a few minutes longer to reduce excess liquid. Berries will burst and the sauce will gel as it cools.
- Keep the sugar ratio in range. A classic base is one 12-ounce bag of cranberries to about 1 cup orange juice and 1 cup sugar. Less sugar means a looser set.
- Too thin after cooling? Stir in a slurry of 1 teaspoon cornstarch whisked into 1 tablespoon orange juice, then simmer 1 to 2 minutes.
- For a natural boost, grate half an apple into the pot. Apple pectin helps the sauce set without changing the profile much.
Is Cranberry Sauce Served Hot Or Cold?
Serve it chilled or at cool room temperature. The taste is brighter and the texture holds its shape. If you like it warm with turkey or pork, heat gently on low and serve right away. For the best set, make the sauce at least 4 hours ahead so it can fully cool and thicken.
What Should I Pair Cranberry Sauce With?
You are not limited to turkey.
- Roasted chicken, pork tenderloin, meatloaf, or ham
- Thanksgiving sandwiches and sliders
- Cheese boards with sharp cheddar or creamy brie
- Yogurt parfaits, oatmeal, pancakes, and waffles
- Cheesecake, pound cake, or ice cream as a quick topping
- Cocktails and mocktails, stirred into spritzers or shaken with gin and a squeeze of lime
Storage Instructions
- Refrigerator: Store in a clean, airtight container for 7 to 10 days. The taste usually peaks on day two.
- Freezer: Up to 3 months. Thaw in the fridge and stir to restore a smooth consistency.
- Make-ahead tip: Cook the sauce two to three days before your meal. The citrus and cranberries meld and the texture settles perfectly.
- Leftover rescue: If the sauce stiffens too much after chilling, loosen with a tablespoon or two of warm orange juice and a quick stir.
- ½ cup freshly squeezed orange juice
- ½ cup water
- 1 cup granulated sugar
- 12 oz fresh cranberries rinsed
- 2 tbsp orange zest
- In a medium saucepan over medium high heat, combine the sugar, orange juice, and water. Stir and bring to a boil (sugar will be dissolved).
- Add cranberries and return to a boil.
- Once boiling, lower the heat to a simmer. Simmer for 10 – 15 minutes or until most of the berries have burst and it's thickened. It will thicken more even after you remove it from the heat.
- Mix in the orange zest and transfer to a bowl and let cool until room temperature. Serve. If making ahead of time, cover and refrigerate for up to 3 days.
